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Not a fan of raw fish? No problem--this poke (pronounced poke-ay) recipe substitutes cooked peeled shrimp instead. This fast, veggie-loaded dish includes seasoned brown rice for a hearty boost of fiber.

Julia Clancy
Source: EatingWell Magazine, July/August 2018

Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk scallion greens, tamari, mirin, oil, white sesame seeds, ginger and crushed red pepper, if using, in a medium bowl. Set aside 2 tablespoons of the sauce in a small bowl. Add shrimp to the sauce in the medium bowl and gently toss to coat.

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  • Combine rice and vinegar in a large bowl. Divide among 4 bowls and top each with 3/4 cup shrimp, 1/2 cup each tomatoes and avocado, and 1 tablespoon each cilantro and black sesame seeds. Drizzle with the reserved sauce and serve.

Nutrition Facts

460 calories; protein 28.9g; carbohydrates 40.2g; dietary fiber 9.9g; sugars 4.5g; fat 22.1g; saturated fat 3.2g; cholesterol 160.7mg; vitamin a iu 991.1IU; vitamin c 21.5mg; folate 9.9mcg; calcium 113.2mg; iron 3.2mg; magnesium 145.1mg; potassium 939.3mg; sodium 860.6mg.
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/29/2018
I will definitely make this again. I changed it a little. Didn't have mirin so substituted a little moscato and I added more green onion. It was a hit. Can't go wrong with Tamari toasted sesame oil and ginger. Read More